Prepare to impress with this magnificent Crown Roast of Pork Recipe, an absolutely show-stopping centerpiece perfect for any special occasion. Imagine succulent, bone-in pork ribs meticulously tied into a majestic ring, creating a natural “bowl” eagerly awaiting its aromatic apple pecan stuffing. This isn’t just a meal; it’s a culinary masterpiece that promises to be the undisputed star of your festive table, earning rave reviews from every guest.
Crafting this elegant dish begins with a visit to your trusted butcher. Request a sufficient quantity of bone-in pork loin, specifically prepared to be formed into a glorious crown. For a generous feast, we recommend two 6-rib loins. Once procured and expertly tied (or ready for you to tie at home), the pork is seasoned to perfection before undergoing its initial roast. The secret to its incredible flavor and tender texture lies in its preparation, with the delightful apple pecan stuffing added after the Crown Pork Roast has achieved partial doneness, allowing its flavors to meld beautifully without overcooking. The result is a truly regal main dish that not only looks fit for royalty but tastes exquisitely divine.
Why This Crown Roast of Pork is an Absolute Must-Make
If you’re searching for an unforgettable main course that combines elegance with incredible flavor, look no further. The Crown Roast of Pork with Apple Pecan Stuffing is designed to dazzle and delight. Here’s why it deserves a prime spot on your menu:
- **Unforgettable Presentation**: This stuffed pork crown roast is genuinely a culinary spectacle. Its impressive, circular form, with bones arching upwards like a crown, instantly elevates any dinner table, making it an ideal centerpiece for holidays and celebratory gatherings.
- **Exquisite Flavor Profile**: Beyond its stunning appearance, this roast delivers on taste. The tender, juicy pork is beautifully complemented by the savory-sweet notes of the apple pecan stuffing, creating a harmonious blend that tantalizes the palate.
- **Perfect for Special Occasions**: While it requires a bit more effort and can be a larger investment, the payoff is immense. This dish is tailor-made for holidays like Thanksgiving or Christmas, significant family milestones, or any event where you wish to impress your guests with something truly extraordinary. It’s far from ordinary dinner fare, guaranteeing rave reviews and a memorable dining experience. I recently served this to my dinner club, and it was undeniably the highlight of the evening!
Essential Ingredient Notes for Your Perfect Crown Roast
Crafting the perfect Crown Roast of Pork begins with selecting high-quality ingredients. Here’s a breakdown of what you’ll need and why each component is crucial:
- Kitchen Staples: Always start with the basics. High-quality Kosher Salt enhances flavor more effectively than regular table salt. Freshly Ground Black Pepper offers a superior aroma and taste compared to pre-ground. Fresh Garlic provides a pungent, aromatic base, and good quality Olive Oil is essential for seasoning and sautéing.
- Pork Rib Roasts: The star of the show! We recommend using two full pork rib loins, totaling about 12-14 ribs, to create a substantial and impressive crown. While this cut can be a bit pricier, its visual appeal and incredible flavor make it worth the investment for a special occasion. Ask your butcher to “french” the bones (clean the meat off the ends) for that classic elegant look.
- Fresh Thyme and Fresh Sage: These herbs are indispensable for flavoring both the pork rub and the stuffing. Their earthy, slightly peppery notes pair wonderfully with pork and apple. Always remove the stems for the best texture and flavor.
- Yellow Onion: A fundamental aromatic, the yellow onion adds sweetness and depth to the stuffing once it’s finely chopped and caramelized.
- Granny Smith Apples: These tart apples are ideal for the stuffing, as their crisp texture holds up well during cooking, and their acidity provides a refreshing counterpoint to the rich pork and sweet ingredients. Peel and core them before chopping.
- Dried Cranberries (Craisins): Optional but highly recommended, dried cranberries introduce a delightful burst of sweet-tart flavor and a chewy texture to the stuffing. If you desire a plumper, juicier texture, soak them in warm water for about 15-20 minutes before adding.
- Pecans: Toasted pecans add a fantastic crunch and a rich, buttery, nutty flavor to the stuffing. Gently toasting them in a dry skillet or oven briefly releases their essential oils, intensifying their taste significantly.
- Chicken Broth: Use a high-quality chicken broth, such as Pacific brand, to moisten the stuffing. It infuses the bread with savory flavor and ensures a tender, not dry, consistency.
- Hearty Bread: For the stuffing, choose a sturdy, hearty bread that can absorb moisture without becoming mushy. Remove crusts if preferred, and cut into 1-1½ inch cubes. For best results, let the bread dry out overnight on a sheet pan; this prevents the stuffing from becoming too dense.
- Flat Leaf Parsley: Freshly chopped flat-leaf parsley offers a vibrant green color and a fresh, herbaceous note. It’s an optional but highly recommended garnish to sprinkle over the finished roast before serving, adding both visual appeal and a burst of freshness.
Step-by-Step Guide to Crafting Your Crown Roast of Pork
Creating this magnificent Crown Roast of Pork is a rewarding process. Follow these detailed steps to ensure a flawless and delicious result:
- Seasoning is Key (The Day Before): For maximum flavor penetration, it’s crucial to season your pork roast the day before you plan to cook it. Generously rub the entire roast with kosher salt, freshly ground black pepper, and your chosen herbs and garlic. This advance salting allows the seasoning to draw moisture out and then re-absorb it, deeply infusing the meat with flavor and ensuring a succulent outcome.
- Forming the Crown: On the day of roasting, if your butcher hasn’t already done so, carefully form the two racks of pork ribs into a circular crown shape. Use durable butcher’s twine to securely knot the ends together, maintaining the perfect round opening for your stuffing. Place your formed crown roast into a sturdy, rimmed, oven-safe roasting pan or baking dish.
- PRO-Tip: Protect the Bones: To prevent the delicate tips of the rib bones from burning and turning dark during the long roasting process, loosely cover them with aluminum foil. This small step ensures a beautifully golden roast with perfectly intact bone tips.
- PRO-Tip: The Frills for Flair: For a truly restaurant-worthy presentation, consider adding decorative paper “frills” to cover the bone tips just before roasting. These are available at most kitchen supply stores and add an extra touch of elegance.
- Prepare and Stuff: While the roast is partially cooking, prepare your apple pecan stuffing (recipe below). Once it’s ready, carefully spoon the stuffing into the central cavity of the crown roast. To prevent the top of the stuffing from becoming too dark or crispy before the roast is done, lightly tent the entire top with foil.
- Roasting to Perfection: Insert a reliable meat thermometer into the thickest part of the pork, ensuring it doesn’t touch any bone. Roast until the internal temperature reaches 140°F (60°C). During the last 15-30 minutes of roasting, remove the foil from the stuffing to allow it to brown beautifully and develop a delicious crust.
- Crucial Resting Period: Once the roast reaches the desired internal temperature, remove it from the oven and cover it loosely with foil. Let it rest for a full 30 minutes. This essential step allows the internal juices to redistribute evenly throughout the meat, ensuring every slice is incredibly tender and moist.
- Serving Your Masterpiece: After resting, gently scoop the apple pecan stuffing from the center of the roast and transfer it to a separate serving dish. Carefully slice the roast between the bones to create individual chops. Arrange them artfully on a platter and serve immediately, perhaps with a sprinkle of fresh parsley for color.
- PRO-Tip: Delectable Pan Gravy: Don’t let those flavorful pan juices go to waste! You can easily make a rich gravy by deglazing the pan with chicken stock, whisking in a bit of flour for thickening, and seasoning with salt and pepper to taste. It’s the perfect accompaniment to the pork.
A Special Occasion Dinner Party Menu
If you’re planning an elaborate dinner party, allow me to share the rest of our carefully curated menu! As someone who hosts a dinner club once a year, I’m always on the lookout for inspiration to create a cohesive and memorable dining experience. This menu perfectly complements the grandeur of the Crown Roast of Pork:
- Kahlua Caramel Pecan Baked Brie – A warm, inviting appetizer with sweet and nutty notes.
- Spinach, Strawberry, Pomegranate and Feta Salad – A refreshing and vibrant salad offering a delightful contrast to the rich main course.
- Crown Pork Roast with Apple Pecan Stuffing – The undisputed star, with the full recipe detailed below.
- Lemon Meringue Pie – A classic, tangy, and sweet dessert to complete the feast on a bright note.
Expert Tips for Crown Roast Perfection
Achieving a perfectly cooked and stunningly presented Crown Roast of Pork is easier with these valuable tips:
- Enlist Your Butcher’s Expertise: While forming the crown isn’t overly difficult, asking your butcher to “french” the bones (trimming the meat from the rib ends) and tie the roast into a ring will save you time and ensure a professional finish. Their expertise can make a difference.
- The Right Twine Matters: Always use butcher’s twine (also known as kitchen twine) for tying your roast. This specific twine is made from food-safe cotton and is designed to withstand high oven temperatures without melting or imparting unwanted flavors. You can usually find it in larger supermarkets or specialty meat markets.
- Maintain the Crown’s Shape: To help your roast maintain a beautiful, round opening for the stuffing while it rests overnight in the refrigerator, place a sturdy drinking glass or a small oven-safe bowl in the center of the crown. This prevents the tied ribs from collapsing inward.
- PRO-Tip: Deep Seasoning for Deep Flavor: Seasoning your roast generously the night before cooking is paramount. This extended period allows the salt and herbs to deeply infuse into the meat, breaking down muscle fibers and resulting in a more tender, flavorful, and juicy pork roast. Don’t rush this step!
- PRO-Tip: Protect Bone Tips from Burning: The exposed bone tips of a crown roast can easily char and blacken during prolonged roasting. Prevent this by wrapping each individual bone tip with a small piece of aluminum foil before placing the roast in the oven. This ensures a clean, attractive appearance.
- PRO-Tip: Enhance Presentation with Frills: For that truly exquisite, special occasion look, consider adding paper “frills” or chef’s hats to the bone tips after the roast is cooked and before serving. These decorative touches are traditionally used and instantly elevate the roast’s visual appeal, making it even more restaurant-worthy.
- To Pecan or Not to Pecan?: Pecans add a wonderful crunch and rich flavor to the stuffing. However, if you have family members or guests with nut allergies or preferences, it’s perfectly fine to omit them. If you do include them, remember to gently toast the raw pecans in a dry skillet or spread them on a baking sheet in the oven for a few minutes. This simple step vastly improves their flavor by bringing out their natural oils.
Frequently Asked Questions About Crown Roast of Pork
A crown roast is a dramatic and visually stunning cut of meat created by forming rib sections into a circle, resembling a royal crown. For a pork crown roast, bone-in pork rib loins are used. The meat is meticulously removed (frenched) from the top of the bones, with the rib tips facing upwards and outwards. These racks are then skillfully tied together with butcher’s twine to maintain their circular, regal shape during cooking. While your butcher can expertly prepare this for you, forming the crown yourself at home is also a manageable task with a sharp knife and some kitchen twine.
While a bread-based stuffing like our apple pecan version is traditionally popular and incredibly delicious, you certainly have options to reduce carbohydrate intake. The hollow center of the crown roast can be beautifully filled with a variety of sturdy, low-carb vegetables. Consider a medley of carrots, cauliflower florets, broccoli florets, bell peppers, or even Brussels sprouts. Simply toss these vegetables lightly in olive oil, salt, and pepper before filling the cavity. They will roast alongside the pork, absorbing its delicious juices and providing a healthy, flavorful side dish.
The most reliable way to ensure your pork crown roast is perfectly cooked and safe to eat is by using an accurate meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding any bone. For pork, aim for an internal temperature of 145°F (63°C). It’s crucial to remember that after removing the roast from the oven, it must rest, loosely covered with foil, for at least 10-15 minutes. This resting period allows the internal juices to redistribute, resulting in a more tender and flavorful roast, and the internal temperature will continue to rise by about 5-10°F (3-6°C) through carryover cooking. So, if you plan to rest it, you can pull it out a few degrees before the target of 145°F.
When you visit your butcher, clearly specify that you’d like a “crown roast of pork.” Ask for two racks of bone-in pork loin, typically 6-7 ribs each, depending on the size of your gathering. Request that they “french” the bones, which means trimming the meat and fat from the ends of the ribs for a clean, elegant appearance. You can also ask them to tie the two racks together into a circular “crown” shape, which is a common request and simplifies your preparation at home.
Explore More Delicious Pork Recipes
If you’re a fan of succulent pork dishes, you’ll love these other fantastic recipes from our collection:
- The Best Pork Marinade – Elevate any pork cut with this incredibly flavorful marinade.
- Pork Chops Dijonnaise – A quick and elegant weeknight meal featuring a creamy Dijon sauce.
- Pork Tenderloin Medallions – Tender and juicy pork medallions, often paired with sweet apple toppings.
- Best Pulled Pork Recipe – Perfect for casual gatherings, yielding tender, flavorful shredded pork.
- Discover more of my Best Dinner and Main Dish Recipes for endless culinary inspiration.
Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card below—your feedback truly helps!
Crown Roast of Pork Recipe with Apple Pecan Stuffing
20 minutes
2 hours 30 minutes
30 minutes
3 hours 20 minutes
12 servings
An elegant, incredibly impressive, and utterly delicious entree that is absolutely perfect for holiday dinners, special family gatherings, or hosting esteemed dinner guests. This roast truly makes a statement!
Ingredients for Crown Roast
- ½ bunch fresh thyme, leaves only
- ½ bunch fresh sage, leaves only
- 2 cloves garlic, gently smashed and minced
- Kosher salt and freshly ground black pepper (to taste)
- Extra-virgin olive oil
- 10 pounds pork rib roast (approximately 12 to 14 ribs, frenched and tied into a crown by your butcher)
Apple Pecan Stuffing:
- 5 cups cubes of hearty bread (crusts removed), cut into 1-inch pieces, and dried overnight on a sheet pan for best texture.
- 3 tablespoons extra-virgin olive oil, plus a little extra for finishing if needed
- ½ bunch fresh sage, finely chopped
- ½ bunch fresh thyme, finely chopped
- 1 medium yellow onion, finely chopped
- Kosher salt and freshly ground black pepper (to taste)
- 3 Granny Smith apples, peeled, cored, and diced into small pieces
- 1 ½ cups raw pecans, optional (gently toasted for enhanced flavor, if used)
- 1 ½ cups chicken stock (ensure it’s unsalted if you’re sensitive to sodium)
- ¼ bunch fresh flat-leaf parsley, finely chopped, reserved for garnishing before serving (optional)
Instructions for Crown Roast
- Prepare the Herb Paste: Finely chop the fresh thyme leaves, fresh sage leaves, and minced garlic. Combine these with kosher salt and freshly ground black pepper to taste. Mash the mixture gently to break down the herbs and garlic, then add enough olive oil to form a spreadable paste.
- Prepare the Pork Roast: If your butcher has not already done so, carefully clean the bones of meat using a boning knife (this is called “frenching” them). Make a small incision into the meat between each rib to allow the rack to bend easily into a circular shape.
- Season and Form the Crown: Generously rub the prepared herb paste all over the pork roast. With the ribs facing outwards, form the racks into a tight circle, ensuring the ends meet. Securely tie the roast with kitchen twine to hold its elegant crown shape. This step is crucial for both presentation and even cooking.
- Set for Roasting: Place the tied pork crown roast into a sturdy roasting pan. For stability during overnight resting, you can place a drinking glass in the center of the crown.
- Fill with Stuffing: Once the stuffing is prepared and the roast has been partially cooked (as described below), carefully fill the central cavity of the roast with the Apple Pecan Stuffing.
- Roast with Care: Cover the stuffing and the tips of the rib bones with aluminum foil to prevent them from burning. Place the entire roast into the preheated oven and bake for approximately 2 hours and 20 minutes. The roast is done when an instant-read thermometer inserted near the bone (but not touching it) registers an internal temperature of 150°F (65°C).
- Brown the Stuffing and Rest: About 30 to 45 minutes before the roast is expected to be done, carefully remove the foil covering the stuffing. This allows the stuffing to brown beautifully and form a delicious crust. Once the roast reaches its target temperature, remove it from the oven, loosely cover it with foil, and allow it to rest for a full 30 minutes before carving. This resting period is vital for the juices to redistribute, ensuring a tender and moist roast.
Instructions for Apple Pecan Stuffing:
- Caramelize Onions and Apples: Place a large sauté pan over medium heat. Add 3 tablespoons of olive oil and the chopped yellow onions to the pan. Cook the onions over medium heat for about 15 minutes, stirring occasionally, until they are beautifully caramelized and translucent. Season with a pinch of salt and pepper. Remove the caramelized onions from the pan and set aside. Add the diced Granny Smith apples to the same pan and cook until they are tender-crisp.
- Combine Stuffing Ingredients: Transfer the dried bread cubes into a large mixing bowl. Add the caramelized onions, cooked apples, and the chopped fresh parsley (if using). If you are including pecans, gently fold them in at this stage.
- Moisten the Stuffing: Gradually add enough chicken broth to soften the bread cubes without making them mushy. The goal is a moist, not soggy, stuffing. If your chicken broth is unsalted, taste and adjust with salt and pepper as needed. Using a wooden spoon, gently mix the stuffing ingredients until everything is well combined.
- Stuff and Roast: When the pork roast is ready for stuffing, carefully spoon the prepared apple pecan stuffing into the center cavity of the crown. Cover the top of the stuffing with foil to prevent it from burning. You will remove this foil towards the end of the roasting time (approximately 30 minutes before the roast is done) to allow the stuffing to brown and crisp up.
- Final Roast Temperature: Continue to roast the pork until a meat thermometer reads 150°F (65°C) in the thickest part of the pork.
- Rest the Roast: Once removed from the oven, cover the entire crown roast loosely with foil and let it rest for 30 minutes. This critical step allows the juices within the pork to redistribute, ensuring a tender and succulent result.
- Serve with Elegance: After resting, remove the foil. Carefully spoon the apple pecan stuffing into a separate serving dish. Slice the crown roast between the bones to create individual chops. Sprinkle with fresh parsley if desired for a touch of color and freshness, and serve immediately with your chosen side dishes. Enjoy your royal feast!
Chef’s Notes
Always remember to cover the tips of the exposed bones with aluminum foil to prevent them from burning and becoming brittle. Similarly, once your apple pecan stuffing has achieved a beautiful golden brown crust, it’s wise to cover it loosely with foil for the remainder of the roasting time to avoid over-browning or drying out. These small details ensure both a stunning presentation and a perfectly cooked meal.
Recommended Kitchen Essentials
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- Cuisinart 7117-16UR Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack
- Morton Kosher Salt
- Thermapen Instant Read Thermometer
- OXO Good Grips Carving & Cutting Board
- California Olive Ranch Everyday Extra Virgin Olive Oil
- OXO Good Grips Soft-Handled Garlic Press
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 1495Total Fat: 117gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 61gCholesterol: 315mgSodium: 413mgCarbohydrates: 16gFiber: 3gSugar: 5gProtein: 89g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.
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